Dim yellow with golden hues. Peach, white flowers, citrus and jasmine aromas predominate. Fresh in mouth. Its elegant acidity is balanced with residual sugar. Ideal combination with desserts such as ice creams or even chocolates. Perfect wine as an appetizer with cheeses.

The juice is obtained by pneumatic pressing. The must is cooled at 4 °C, followed by decantation of lees. Addition of selected yeasts. Controlled alcoholic fermentation between 14-16 °C for 20 days. Detention of the fermentation by physical action (cold), leaving a remnant of natural sugar in the wine.